Harvest Fruit Salad
This fruity and nutty salad is a delightful blend of flavors and textures. With toasted pecans adding a crunchy contrast to the juicy pears, grapes, and apples, each bite offers a burst of freshness. The tangy vinaigrette ties everything together, making this salad a refreshing and satisfying dish perfect for any occasion.
— Constant Cookbook
Ingredients
- 1/2 cup pecan halves
- 1 Tbs. sherry vinegar
- 1 Tbs. red wine vinegar
- 1 Tbs. walnut oil
- 3 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 4 pears, 1 1/2 lb. total, halved, cored and diced
- 2 cups (12 oz.) red and green seedless grapes
- in any combination
- 2 green or red apples, such as Cortland,
- Delicious, Granny Smith, McIntosh or Pippin,
- halved, cored and diced
Instructions
- Preheat an oven to 350°F.
- Spread the pecans on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool.
- In a small bowl, whisk together the sherry vinegar, red wine vinegar, walnut oil, olive oil, salt and pepper to form a vinaigrette.
- In a salad bowl, combine the pears, grapes, apples and pecans. Add the vinaigrette, toss gently to coat and serve. Serves 6.
Yield
Serves 6.
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